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| Crab Cakes: |
| • | 3 tbsp. ea. minced garlic, basil, chives, parsley and tarragon |
| • | 1 1/2 cups ea. brunois red bell pepper, yellow bell pepper and Bermuda onion |
| • | 1 1/2 cups toasted almond meal |
| • | 3 eggs |
| • | 6 lbs. lump crab meat |
| • | 5 lbs. rock shrimp |
| • | 2 cups well chilled lemon cream (4 cups heavy cream with 1 pound lemon grass, simmered until reduced by half then strained). |
| • | 4 cups panko bread crumbs |
| • | 1 tbsp. ea. paprika, cayenne and white pepper |
| • | 1 1/2 tbsp. kosher salt |
| • | Chili oil and cilantro oil |
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| Method: |
| 1. | Combine garlic, herbs, peppers, onion, almond meal and eggs. |
| 2. | Lightly fold crab into mixture taking care to not break up crab pieces. |
| 3. | In the chilled bowl of a food processor, pulse rock shrimp while adding the chilled lemon cream – do not over process. |
| 3. | Fold together crab mixture, rock shrimp cream and 1/2 of the Panko until just combined. |
| 4. | Form crab cakes and chill. |
| 5. | Mix remaining Panko with paprika, cayenne pepper, white pepper and salt. |
| 6. | Dredge crab cakes in seasoned Panko then sauté in olive oil. |
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| Serving Suggestion: |
| Serve crab cakes next to a pool of Mango-Champagne Sauce then drizzle with chili and cilantro oil. |
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| Mango-Champagne Sauce: |
| • | 12 oz. The Perfect Purée Mango Puree, thawed |
| • | 4 oz. dry champagne |
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| Method: |
| 1. | Whisk together Mango puree with champagne. Cover and let stand for 1 hour. |
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